The amount of Vegetables that contain 19 g of Protein (161 - 170)

• 

  4.3 g

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 4.4
• 

  2 g

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 9.5
• 

  3.4 g

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 5.6
• 

  0.2 g

  (per 15 g edible portion)

  Hinona (pickles, sweetened)
  × 95
• 

  0.4 g

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 47.5
• 

  0.2 g

  (per 13 g edible portion)

  Eggplant Pickle (shiba-zuke)
  × 95
• 

  0.8 g

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 23.8
• 

  0.2 g

  (per 12 g edible portion)

  Pickle (sour type)
  × 95
• 

  9.6 g

  (per 805 g edible portion)

  Green ball (head, raw)
  × 2
• 

  0.1 g

  (per 5 g edible portion)

  Chrysanthemum (petals, raw)
  × 190